Kocuria spp. in Foods: Biotechnological Uses and Risks for Food Safety
Background and objective: Bacteria of the Genus Kocuria are found in several environments and their isolation from foods has recently increased due to more precise identification protocols using molecular and instrumental techniques. This review describes biotechnological properties and food-link...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2021-03-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | https://journals.sbmu.ac.ir/afb/article/view/30748 |